Ratatouille is a simple French vegetarian dish that helps complete so many other dishes. Whether it be as a topping on a baked potato to a side dish for a meat dish it works each time. I have used the traditional aubergine, courgette, tomatoes, onions and red pepper but the options are vast. Ratatouille serves on fish is a delight that I would recommend. as well.
Ratatouille
A favourite side dish that goes with so many dishes.
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Servings: 6 People
Calories: 1353kcal
Equipment
- Pyrex Dish
- Chopping Board
- Sharp Knife
Ingredients
- 6 large tomatoes
- 4 large courgettes
- 2 large onions chop
- 2 large aubergines
- 2 cloves garlic skin and crush
- 2 medium red peppers
- 4 tbsp olive oil
- ½ tsp sugar
- 1 bunch basil chop
- salt
- ground black pepper
- 1 pint Chicken Stock homemade is best
Instructions
- Ratatouille is a collection of chopping to start with.
- Slice the courgettes into 1 in pieces.
- Slice the aubergines lengthways into quarters and then also into 1in slices.
- Remove the seeds from the peppers and slice into pieces.
- Peel the tomatoes. (make a small slice in the base of each tomato and place them into a bowl Cover with boiling water and leave for about a minute. Drain and when cool, the skin should just peel away).
- When peeled, chop into slices.
- Heat the olive oil in a pyrex dish and add the chopped onions. Cook for about 10 minutes until the onions are solft and tender with a golden colour.
- Add the slices on the aubergine, courgette, peppers and tomatoes in the dish alternatively to create a lovely pattern in the dish. A little time spent here make it look amazing.
- Cover with foil and cook gently for about 20 minutes. You don’t want a hard heat on the delicate vegetables.
- When ready to serve, sprinkle with the remaining basil for a fresh flavour.
Nutrition
Calories: 1353kcal | Carbohydrates: 183g | Protein: 41g | Fat: 65g | Saturated Fat: 10g | Sodium: 200mg | Potassium: 8998mg | Fiber: 64g | Sugar: 118g | Vitamin A: 19765IU | Vitamin C: 730mg | Calcium: 509mg | Iron: 12mg